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Crumble-Topped Tarts

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Crumble-Topped Tarts

Crumble-Topped Tarts

Serves 4. Recipe devised by Kate Morris and Sally Brown.

What to do:

Step 1

You will need - workmat, scales, 2 teaspoons, tablespoon, dessertspoon, rolling ping, flour dredger, 8cm cutter, large six-hole muffin tray, baking tray, small bowl, fork, oven gloves (for adult use).

Step 2

Wash your hands and put an apron on. Weigh and measure all the ingredients. Ask a grown-up to preheat the oven to 180°C fan/200°C/Gas Mark 6. Put the muffin tray onto the baking tray. Using your dredger, flour your surface with a little flour.

Step 3

Roll out the pastry and cut out the bases for your tarts using the cutter. Line four holes in the muffin tray with the pastry circles.

Step 4

Spoon the lemon curd into the pastry cases – about 1 rounded teaspoon is enough; if you overfill them they boil over and spoil.

Step 5

Ask a grownup to melt the butter in the small bowl and leave it to cool down a little. Next add the oats, sugar and then the flour to the butter and mix with a fork, breaking it up into crumbs.

Step 6

Sprinkle the crumbs onto the top of your tarts. Ask a grown-up to put them in the preheated oven for 15-20 minutes. Serve with fresh raspberries or strawberries.

45 minutes This should take about 45 mins

You will need:

  • 1/4 block Readymade short crust pastry (125g)
  • 4 rounded teaspoons lemon curd
  • 30g butter
  • 2 tablespoons rolled oats
  • 2 dessertspoons caster sugar
  • 2 tablespoons self-raising flour

Remember to ask a Grown-up for help.